6 or so cups washed and torn mixed greens (see note)
2 Belgian endives, thinly sliced
1/4 cup thinly sliced red onion
2 to 3 small seedless oranges, peeled and sectioned
1/4 cup sliced or slivered almonds
2 tablespoons olive oil
2 tablespoons white balsamic or white wine vinegar
2 tablespoons orange juice
Combine all of the ingredients in a salad bowl and toss together. Serve at once.
Note: Use a mild lettuce such as Boston or butter mixed with any combination of sorrel, arugula, watercress, and tender Asian greens such as mizuna in small quantities.